4 boneless, skinless chicken breasts (about 6 ounces each)
2/3 cup fine dry bread crumbs
1/3 cup freshly grated Parmesan
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg, beaten
2 tablespoons milk
1/2 cup flour
2 to 4 tablespoons olive oil for frying

1. Rinse the chicken breasts under running water, then place them on a double layer of paper towels and blot them dry.
2. Place 2 of the chicken breasts inside a large, heavy-duty plastic freezer bag. Partially seal the end of the bag, leaving a slight gap so air can escape. Using the smooth head of a tenderizing mallet or a rolling pin, pound the meat in even strokes, working from the center out (be careful not to tear the plastic), to a uniform thickness of about 1/3 inch. Repeat this process with the remaining chicken in a new plastic bag. Put the pounded cutlets on a plate and set them aside.

3. Combine the bread crumbs, Parmesan, basil, oregano, salt, and pepper in a shallow medium-size bowl. Stir them to mix. In a separate shallow bowl or pie plate, beat together the egg and milk. Set both of the bowls aside.

4. Spread the flour on a plate. Arrange the breading ingredients in assembly-line fashion in this order: cutlets, flour, egg mixture, crumb mixture, empty plate. Working one piece at a time, dredge both sides of the cutlet in the flour, knocking off the excess.

5. Dip both sides of the floured cutlet in the egg mixture.

6. Coat both sides of the cutlet with the crumb mixture. Set the breaded cutlet on a clean plate and repeat the process with the remaining pieces.

7. Set a large skillet over medium-high heat and pour in enough olive oil to coat the bottom of the pan, about 2 tablespoons. Heat the oil for 2 to 3 minutes, then add the cutlets.  Fry each side for 2 1/2 to 3 minutes, turning once, until the chicken is browned and cooked through. (To test, make a small cut in the center of the meat; there shouldn’t be any traces of pink.) Remove the cutlets from the heat and serve. Makes 4 servings.

8. Make the tangy-sweet honey mustard dipping sauce: Stir together 1/4 cup deli-style mustard, 3 tablespoons sour cream, and 1 to 1 1/3 tablespoons honey, to taste.

  1 tablespoon vegetable oil
1/2 cup minced onion
2 garlic cloves, minced
1 serrano chili, minced
1/2 cup tomato sauce
1 teaspoon cumin
1/2 teaspoon salt
3 1/2 cups shredded, cooked chicken
12 flour tortillas
1. Heat the oil in a large skillet over medium heat. Add the onion, garlic, and chili and sauté until the onion has softened, about 6 minutes.

2. Add the tomato sauce, cumin, and salt and continue to cook for one more minute. Add the chicken and cook until heated through, about 2 minutes.

3. Taste, and adjust the seasoning if necessary. Serve in tortillas with toppings of your choice. Makes about 3 1/2 cups.

Crock pots are great for summer time cooking.  You will get a great, easy, home cooked meal, without heating up the kitchen.  I love cooking with wine and I think you will enjoy this recipe.

4 boneless skinless chicken breasts (boneless and skinless is best when using the crock pot)

Salt and black pepper, to taste
1 tablespoon vegetable oil
1 onion, chopped
1/2 cup Marsala wine
2 packages (6 ounces each) sliced brown mushrooms
1/2 cup chicken broth
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup whipping cream
2 tablespoons cornstarch
8 ounces cooked fettuccine
2 tablespoons chopped fresh parsley

Coat 4 1/2-quart CROCK-POT® slow cooker with nonstick cooking spray. Season chicken with salt and pepper. Transfer to CROCK-POT® slow cooker.
Heat oil in large skillet over medium heat until hot. Add onion. Cook and stir until translucent. Add Marsala and continue cooking 2 to 3 minutes until mixture reduces slightly. Stir in mushrooms. Add broth, Worcestershire sauce, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour mixture over chicken.

Cover; cook on HIGH 1 1/2 to 1 3/4 hours or until chicken is done.

Transfer chicken to cutting board and let stand. Blend whipping cream and cornstarch until smooth. Stir into cooking liquid. Cover; cook 15 minutes longer or until mixture is thickened. Add salt and pepper, if desired.

Thank you to my dear friend Bea Kunz for sharing a family recipe with me.  I hope you enjoy Bea’s family recipe for Chicken n’ Dumplings.  Bea grows and sells the most wonderful herbs.  Please visit her website.  Enjoy!

(Chicken and stock)

1 whole free range/organic chicken , 4 to 5 pounds
2 large bay leaves
1 head garlic-split ( or to taste )
5 sprigs fresh thyme or 2 teaspoons dried
Kosher salt
4 to 5 black peppercorns

(Vegetables)

2 carrots
1 large sweet onion
2 ribs celery
1 clove garlic-split
4 sprigs fresh thyme-stripped from the stalk
Extra-virgin olive oil
1/2 cup chopped fresh flat-leaf parsley

(Buttermilk-Chive Dumplings)

2 cups flour
1 Tbsp. baking powder
1 tsp. salt
2 eggs
3/4 to 1 cup buttermilk
1/4 cup chopped chives

Place chicken and first 6 ingredients into a slow cooker and cover with water. Set on low , and cook until chicken is falling apart. ( you can do this the day before and refrigerate) Or you can cook on stovetop in about an hour.

When done, remove the chicken. Strain the stock and shred the meat into big pieces.

Slice vegetables up into small pieces, in a large sauté pan over high heat,add a 2 tablespoons olive oil, and sauté vegetables until translucent. Fold vegetables into the slow cooker ( or pot ) with the stock. Fold the shredded chicken back into the mixture and season well. Add chopped fresh parsley and stir. Turn slow cooker ( or pot ) up to high while you make the dumplings. ( adjust heat so it doesn’t boil too rapidly or over the edge of pot if doing stovetop)

(To make the dumplings)- Sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold.

Mix just until the dough comes together—the batter should be thick and cake-like. Using a small ice cream scoop, make dumplings and layer into the slow-cooker, ( or pot ) Place the lid back on. Turn cooker up to high and leave for 30 minutes until the dumplings are cooked and puffed up slightly.
( If using stovetop, turn the heat as high as possible and watch carefully as the liquid will boil out of the pot with lid on too tight.)

Enjoy and have fun with your guest.

Bea kunz

EatWell-BeWell~
http://www.sagehillfarmsandvintagestore.com
http://beasbeatitudes.blogspot.com
http://kunzdurham.blogspot.com

4 c. cubed, cooked chicken meat
1 c. mayonnaise
1 tsp. paprika
1-1/2 c. dried cranberries
1 c. chopped celery
2 green onions, chopped
1 c. chopped pecans
1 tsp. seasoning salt
Ground black pepper to taste

In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour. Serve on toasted bread with mayonnaise, tomato and cheese, if desired, and potato chips on the side. Makes 12 sandwiches.

1 cup peach preserves
2 tablespoons apple cider vinegar
1/2 teaspoon ginger
1/4 cup chopped green chilies
6 pieces of chicken, bone-in, dark meat, skin removed
2 pieces of chicken breasts, bone-in, skin removed
pepper to taste

Heat grill.

In food processor , with metal blade, combine all ingredients except chicken pieces; process until smooth.  Reserve 1/3 cup preserves mixture.

When ready to grill, place chicken pieces on grill over medium heat.  Cook 25 to 30 minutes or until chicken is fork tender and juices run clear, turning frequently and brushing with preserves during last 15 minutes of cooking time.

Before serving, brush with reserved preserves mixture.

SERVES 6

6 chicken breast halves
1/2 cup all-purpose flour
1/4 cup olive oil
4 shallots
3 garlic cloves, crushed
3/4 cup chicken broth
1/3 cup fresh lemon juice
1 tablespoon white wine
1 teaspoons salt
1/4 teaspoon white pepper
1 teaspoon dried basil
1 cup pimento stuffed olive, minced
1/4 cup sour cream
1 tablespoon potato starch or flour
1/4 cup fresh Parmesan cheese, grated (1 ounce) or fontinella cheese, grated
1 lemon, thinly sliced, to garnish

Lightly dust chicken pieces with flour (easily done by putting flour in bag, then chicken and shaking; excess flour can be shaken off).

In pressure cooker, heat oil. Add chicken breasts, two at a time, and saute in hot oil until brown on all sides, using long-handled tongs to turn. Set aside.

Add shallots and garlic and saute in oil, scraping bottom of pan to loosen browned particles remaining from chicken. Stir in broth, lemon juice, sherry, salt, pepper, basil, and olives. Mix well.

Add chicken pieces skin side down. Secure lid. Over medium-high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 10 minutes. Release pressure according to manufacturer’s directions. Remove lid.

Stir chicken mixture, then transfer chicken to serving platter, and cover to retain heat.

Whisk sour cream and starch together. Stir into cooking liquid and cook over medium heat 1 minute, stirring constantly.

Spoon sauce over chicken. Sprinkle with cheese and garnish with lemon slices.

Makes 6 servings.